Stuffed Acorn Squash
  • Alaina Hinkle

Stuffed Acorn Squash

I truly could eat this stuffed acorn squash every week. I love how it is ALL in one--protein, vitamins, antioxidants.. the whole mother load, packed with SCRUMPTIOUS flavors. It also is very easy to make 1 whole acorn squash ( 2 servings ) and even 6 servings to then have for lunch or another dinner through the week.


When I asked you all which recipe you would want to see first Acorn Squash or the Chicken Piccata it was a very close call, however, at last minute the good ol squash won :) So here it is ladies & gents! Also do not skimp on the yummy asiago cheese!



3 acorn squash cut in half (microwaved for 3 minutes before to cut)

1 pound feta spinach chicken sausages out of the casings

1/2 shallot chopped

2 garlic cloves minced

1/2 tsp salt

1/4 paprika

1/8 cayenne pepper

10 Brussel sprouts shredded in blender

6 portabella mushrooms

1 garlic cloves

3 tbsp olive oil

1/4 cup cab. wine

1 tbsp butter

asiago cheese shredded


Directions:

Preheat oven to 400 degrees

1. Line a baking sheet or get your Silpat out and pre heat the oven to 400 degrees. Zap each acorn squash for 3 minutes in the microwave then cut in half as seen in picture ( make sure you reference picture so it is cut the right way) Then place with cut side up on baking sheet. Then bake for 30 minutes at 400 degrees.


2. While acorn squash is cooking, you will get your stuffing ready. In a large skillet, add in 2 tbsp olive oil, shallot chopped & 1 garlic clove minced. Heat on medium heat, for about 2 minutes, letting it simmer. Then add in the chicken sausage out of the casing. Cook throughly until no pink & broken apart into small bite sized pieces. Once it is cook through, scrape it all into a medium sized bowl & set it aside.


3. Now in the same skillet without cleaning it so that it has the flavors of the sausage & shallot, add in the other 1 tbsp of olive oil & other garlic clove minced. Turn back on to medium heat and let simmer for a minute. Then add in portabella mushrooms sliced. Then break apart the tbsp of butter on top of the mushrooms & stir the mushrooms until they start to cook down a bit. Then add in the wine & turn on medium & let them simmer in the cabernet. You will keep stirring it occasionally, they will cook until the mushrooms has absorbed the wine. While the mushrooms are cooking you will shred the Brussel sprouts.


4. In a high power blender, cut the ends off & drop each brussel sprout down in the high power blender while it is going on low, this will shred the brussel sprouts the fastest. Keep going fast, so that they don't end up overly shredded. Then take the blender off the modem & wait till almost all of the wine is absorbed. It is okay if there is still a little bit because that will only taste so yummy on the brussel sprouts. Then pour the shredded brussel sprouts onto the top of the mushrooms & then start mixing them into the mushrooms. Now sprinkle the salt, paprika & cayenne pepper on top & continue to mix. Cook down for another 5 minutes. Then set this mixture aside.


5. Once the acorn squash is done at 30 minutes. Take out of oven & take a large spoon to scoop out the seeds in the middle. Do not scoop out the flesh, because you WANT that with everything else. Then divide the meal mixture up into the halves. Then divide the mushroom brussel sprout mixture on top. Then top each half with asiago cheese. Place back in oven at 375 now, & bake for 10 minutes, or until cheese is bubbly & starts to brown a bit.


THEN PLATE & ENJOY!! :)


When you make this recipe please make sure you tag me @honestfoodie_blog and #honestgrubhonestfoodie I love to share what you create!!

  • Facebook - Black Circle
  • Pinterest - Black Circle
  • Instagram - Black Circle

©2018 by Honest Grub, Honest Foodie. Proudly created with Wix.com